by jltitus on January 9, 2010
Last year my mom and I went to Victoria B.C. for our birthdays. We stayed in the best bed & breakfast ever while we were there, Abbeymoore Manor. Let me just say Anne and Ian, the innkeepers were so gracious and nice. If you EVER plan to go to Victoria you’d got to stay at Abbeymoore Manor. Anne and Ian made us feel so welcome and were super helpful when we need to find good restaurants to eat at or things to do. One of the best things about the Abbeymooore were the breakfasts. Each morning we would head to the cute dinning room to eat. The food was beyond amazing! We had quiches, yummy yogurt, cherries and muesli. Not to mention muffins, omelets, fritters.. and these WONDERFUL cranberry-orange scones.
These scones are the most amazing things ever. I mean around here when you order a scone it’s usually a rock-hard, dry, sometime flavorless mess. This recipe is NOT like that at all.
These scones are light, fluffy, flaky, yummy, goodness. I do have a couple tips for you. The key to this recipe, I think, is the cold butter. After I put in the cranberries, I stick the mixture in the frig for about 10 minutes. I can’t stress enough you important it is to not overwork your dough. The more you knead it, mash it, etc.. the tougher the scone.
Cranberry-Orange Scones
3 cups all purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 Tablespoon grated orange peel
3/4 cup chilled, unsalted butter, cut into 1/2 inch pieces
3/4 cup dried cranberries
1 cup chilled buttermilk
Directions
- Preheat oven to 400°F.
- Line baking sheet with parchment paper.
- Sift flour, sugar, baking powder, salt and baking soda into large bowl.
- Mix in orange peel. Add butter and blend with pastry blender until mixture resembles coarse meal.
- Mix in dried cranberries.
- Gradually add buttermilk, tossing with fork until moist clumps form.
- Turn dough out onto lightly floured work surface.
- Knead briefly to bind dough, about 4 turns.
- Form dough into 1-inch-thick round.
- Cut into circles and transfer to prepared baking sheet, spacing 2 inches apart.
- Bake until tops of scones are golden brown, about 12 to 15 minutes.
- Remove from baking sheet and serve scones warm or at room temperature.
Makes about 10 to 12 depending on thickness and size
Tagged as:
cranberry,
orange,
scones
by jltitus on September 13, 2008
Ingredients:
- ¾ cup milk
- 2 tablespoons butter, melted
- ¼ cup egg substitute
- 1 tablespoon white sugar
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8×8 inch baking dish.
In a large mixing bowl, beat together milk, butter and egg substitute. Add the sugar, then gradually beat the flour in.
Carefully stir in the baking powder and salt. Pour batter into prepared pan.
Bake in preheated oven for 30 minutes. Cut into 16 square servings
(Serves 16)
Tagged as:
bread,
breakfast,
quick bread
by jltitus on September 13, 2008
Ingredients:
- 1 loaf Raisin Bread
- 1 package cream cheese, (8 oz)
- 7 large eggs
- 3 cups milk
- 1 Tablespoon cinnamon
- ¼ teaspoon nutmeg
- Salt and pepper to taste
- confectioners’ sugar
- Maple syrup
Directions:
Slice and cube bread in 1-inch cubes.
Cube cream cheese into small pieces and toss together in slightly greased 9 x 13-inch dish.
Mix eggs, milk, cinnamon and nutmeg together and pour over bread mixture.
Ensure that bread is completely covered.
Keep refrigerated overnight or at least 5 hours.
Bake in 350 ∞ oven for 40 to 45 minutes or until cake tester inserted into center comes out clean.
Serve with maple syrup and icing sugar.
(Serves –)
Tagged as:
breakfast,
french toast
by jltitus on September 12, 2008
Ingredients:
- 1 cup wheat, sprouted
- 6 eggs
- 1 medium Apples
- 3 tablespoons molasses
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¼ cup dry milk
- ¼ cup butter
- 3 tablespoons oil
- wheat germ
- soy flour
Directions:
(Serves –)
Tagged as:
apples,
breakfast,
pancakes,
quick bread
by jltitus on September 12, 2008
Ingredients:
- 5 cup flour
- ¼ cup sugar
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup shortening
- 1 ¼ package yeast
- 2 Tablespoon water, warm
- ½ cup butter, melted
- 2 cup buttermilk
Directions:
Sift dry ingredients together. Blend in dissolve yeast in warm water and let stand 5 minutes. Add to buttermilk. Add buttermilk-yeast mixture to flour mixture. Mix well. Turn out on board or pastry cloth. Roll or pat to desired thickness. Cut biscuits. Dip in melted margarine and place on a greased pan. Freeze on pan. Thaw out the night before. Bake at 450 ∞ for 12 minutes.
(Serves –)
Tagged as:
breakfast,
yeast bread
by jltitus on September 12, 2008
Ingredients:
- 2 ¼ teaspoons active dry yeast
- ¼ cup water, warm
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup milk, warm (110 degrees F)
Directions:
In a small bowl, soften yeast in water for about 10 minutes.
Stir well. In a 2 quart container glass, plastic, or ceramic container combine flour, and sugar.
Mix thoroughly or flour will lump when milk is added. Slowly stir in milk and dissolved yeast mixture.
Cover loosely and let stand at room temperature until bubbly.
Consider this day 1 of the 10-day cycle.
On days 2 through 4 stir with a spoon.
Day 5 stir and add 1 cup sifted flour, 1-cup sugar and 1 cup milk and stir.
Days 6 through 9 stir only.
Day 10 stir and add 1 cup sifted flour, 1-cup sugar and 1 cup milk and stir.
Remove 1 cup and make your first bread, and give one cup to a friend with the recipe.
Store the remaining cup in a container in the refrigerator and begin the 10-day process over again.
You can also freeze this in 1 cup for later use. Frozen starter take a least 3 hours at room temperature before using.
(Serves –)
Tagged as:
bread,
starter
by jltitus on September 12, 2008
Ingredients:
- 1 cup butter, softened
- 1 cup walnuts, packed finely ground
- 1 teaspoon pure vanilla extract
- 1 cup Powdered Sugar
- pinch salt
- 2 cups flour, pus extra flour for rolling
- Powdered Sugar
Directions:
With an electric mixer, cream together the butter and ground walnuts. Beat in the vanilla. On low speed, slowly add the confectioners’ sugar, salt, and flour and beat until well blended. Scrape the dough onto a sheet of wax paper or plastic wrap, flatten, cover, and chill until firm, about 3 hours.
When you’re ready to bake the crescents, preheat the oven to 350° and lightly butter two baking sheets.
Divide the dough into two parts. Because this dough softens quickly as it warms, keep the part you’re not using in the refrigerator until you’re ready to roll it out. Roll each half of the dough between two pieces of wax paper into a 9 X 15-inch rectangle. Cut the rectangle into fifteen 3-inch squares and cut each square diagonally into two triangles. Roll and pinch each triangle into a crescent shape. Place each crescent on a baking sheet.
Bake the crescents for 10 to 15 minutes, until the edges are golden brown. Cool. Using a sieve, dust the crescents liberally with confections’ sugar. Store in a tightly covered container.
(Serves –)
If you like, instead of rolling out the dough, simply make ¾-inch balls and form them into crescents.
Tagged as:
bread,
breakfast
by jltitus on September 12, 2008
Ingredients:
- 3 cups white sugar
- 3 cups all-purpose flour
- 3 cups milk
- ⅔ cup vegetable oil
- 3 eggs
- 2 cups all-purpose flour
- 1 cup white sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 ¼ teaspoons baking powder
- 1 teaspoon vanilla extract
Directions:
To make Amish batter: DO NOT refrigerate – DO NOT use a metal spoon – Cover with plastic wrap.
Mix together: 1-cup sugar, 1-cup flour, and 1-cup milk. Stir.
Day 1 – Do nothing; it has been stirred
Day 2 – Stir (use wooden spoon or plastic)
Day 3 & 4- Stir
Day 5 – Add 1 cup milk, 1 cup sugar, 1 cup flour
Day 6 to Day 9- Stir (use wooden spoon or plastic)
Day 10 – Add 1 cup milk, 1 cup sugar, 1 cup flour
Stir, then pour 1 cup into 4 large plastic Baggies, these are now starters.
Give 3 away (let them know which “day” they’re on so they can add ingredients and knead the bag) and keep
To make Friendship Bread:
Combine the remainder of the Amish batter with vegetable oil, eggs, 2 cups flour, 1 cup sugar, 1 teaspoon ground cinnamon, Ω teaspoon salt, Ω teaspoon baking soda, 1 º teaspoons baking powder, and 1 teaspoon vanilla.
Mix. Pour in 2 greased loaf pans.
Bake at 350 ∞ for 50-60 minutes. For variations, add your favorite fruits and/or nuts!
(Serves –)
Tagged as:
baking,
friendship_bread
by jltitus on September 12, 2008
Ingredients:
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 teaspoon cinnamon
- ½ teaspoon baking powder
- 3 eggs
- 1 cup oil
- 2 cups sugar
- 2 cups A-Z (any fruit or veggie from A-Z)
- 3 teaspoons vanilla
- 1 cup nuts
Directions:
Mix all ingredients together.
Put in 2 well greased loaf pans.
Bake at 325 ∞ for 1 hour.
(Serves –)
Tagged as:
bread,
breakfast,
quick bread
by jltitus on September 12, 2008
Ingredients:
- 3 lbs. French bread
- 4 ounces Almonds, dry-roasted; diced
- 8 ounces Cream cheese, softened
- ½ cup Raspberry preserves
- 24 Eggs
- 1 ½ quarts Milk
- 1 teaspoon almond extract
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
- Butter
- Maple syrup
- powdered sugar
Directions:
Cut bread into 1-inch slices and cut a pocket into each side.
Combine almonds, cream cheese and preserves and stuff into bread pockets.
Beat together eggs, milk and flavorings.
Soak bread and sautÈ in butter until browned on both sides.
Serve 2-4 slices per person.
(Serves 2)
Tagged as:
breakfast,
french toast
